Teriyaki Chicken with Italian Twist

Ingredients

While the original Japanese teriyaki is typically made with soy sauce, mirin, and sake, this Italian version incorporates ingredients like balsamic vinegar, garlic, and fresh herbs to infuse it with Italian flavors. The cooking technique remains the same, but the sauce is transformed to create a unique and delicious dish. We alse have the original recipe for Teriyaki, so you can check it out.

• 4 chicken breasts (about 500g / 1.1 lb) 4 chicken breasts (about 500g / 1.1 lb)
• 1/2 cup (120ml) balsamic vinegar 1/2 cup (120ml) balsamic vinegar
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 7g (Saturated Fat: 1g)
• Carbohydrates: 14g (Sugar: 11g)
• Protein: 38g
• Fiber: 0.5g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, whisk together the balsamic vinegar, soy sauce, honey, minced garlic, grated ginger, olive oil, chopped basil, and chopped parsley.
2. 2.
   Season the chicken breasts with salt and pepper on both sides.
3. 3.
   Place the chicken breasts in a shallow dish and pour the teriyaki marinade over them. Make sure the chicken is well coated. Let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
4. 4.
   Preheat the grill or grill pan over medium-high heat.
5. 5.
   Remove the chicken from the marinade, reserving the marinade for later use.
6. 6.
   Grill the chicken for about 6-8 minutes per side, or until cooked through and nicely charred.
7. 7.
   While the chicken is grilling, pour the reserved marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer for 5 minutes, or until the sauce thickens slightly.
8. 8.
   Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.
9. 9.
   Slice the chicken and drizzle the teriyaki sauce over the top.
10. 10.
    Serve the Italian teriyaki chicken with your choice of side dishes.

Treat your ingredients with care...

• Balsamic vinegar — Use a good quality balsamic vinegar for the best flavor.
• Fresh herbs — If you don't have fresh basil or parsley, you can use dried herbs, but reduce the amount by half.
• Chicken breasts — Pound the chicken breasts to an even thickness before marinating to ensure they cook evenly.

Tips & Tricks

• For a smoky flavor, grill the chicken over charcoal instead of using a grill pan.
• If you prefer a sweeter teriyaki sauce, add an extra tablespoon of honey.
• Serve the Italian teriyaki chicken with a side of steamed vegetables or a fresh salad for a complete meal.
• You can also use this teriyaki sauce as a marinade for other proteins like tofu or shrimp.
• Leftover Italian teriyaki chicken can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Italian teriyaki chicken hot, garnished with fresh basil leaves and accompanied by a side of steamed rice or roasted potatoes.

Presentation advice

Arrange the sliced teriyaki chicken on a platter, drizzle the sauce over it, and sprinkle some chopped parsley on top for a pop of color. Serve with a side of vibrant vegetables for an appealing presentation.